Homemade or boxed, there is always a fence like area on the sides/edges of the pan that could be used for evil. Rock hard I tell ya. Could cause serious damage if in the wrong hands. Adjust baking times, temperature, toothpick to check. Ends up the same every darn time.

I gave it a try again. I just seem to like torturing myself like that.

This recipe starts with a box mix. You add the Cream Cheese swirl. Great combo. Not the fence part though. I hope you never have to go through what I do. Its just wrong.

Looks pretty innocuous. Smells great while it sits and cools.

My mother made the BEST brownies. They didn't even need to be frosted, although it was a bonus. I have her recipe. It sits there taunting me. Someday, maybe when I figure out this baking time/temp/toothpick thing that won't give me the rock fence - I will use it. :)

The middle part is fabulous! I heart chocolate! I gave my son a heart as an afternoon snack. He gave it a thumbs up. Little does he know....

Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.

Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.

Notes: This batter is super thick. I added an extra 1/2 tbs milk.Still thick, this should be piped into the pans as the original recipe suggests. The majority of them made nice looking donuts, a few of them had some bits of hills/valleys coming into the top. These have to be pressed down into the pans a bit so the rising is even. Next time I'll make a concerted effort to make that happen. Each donut has a unique personality:)

Also would be a good idea to double the glaze recipe. It will set and harden quickly, so you have to work fast.

Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.

In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the dry ingredients.

Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.

Glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.

When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.

This is an interesting recipe. They taste awesome, but didn't quite rise like the other donut recipes I've tried. No matter. The glaze was actually some extra cream cheese frosting I had in the fridge, warmed just enough to be able to dip them in and they are heavenly. Nice little change up from your favorite banana bread - in single servings you can't beat.

Preheat the oven to 350*. Spray two 6-count donut pans with cooking spray. Whisk together the following dry ingredients: flour, salt, baking powder, baking soda, and cinnamon. In a separate bowl, mash two ripe bananas with a fork and combine with egg whites, oil, and brown sugar

Once the wet ingredients are will mixed, stir in the vanilla extract. Add the dry ingredients to the wet and mix until just combined. Fill the donut pan molds until 3/4 full. Bake for 12-15 minutes, remove from oven when a toothpick inserted comes out dry, and let cool on a rack.

Not only is this moist and delicious, the steps are easy and quick. The only thing hard to wait on is for this pan to cool so you can eat! Scrumptious with or without cream cheese frosting. Trust me. I've tried it both ways. Torn though; I might have to do another test. And then another just to make sure. Really. You'll love these!

Heat oven to 350F. Grease a 15x10-inch jellyroll pan. In a large bowl blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350F for 25-30 minutes. Top with cream cheese frosting when cooled.

I'm really starting to love my donut pans. I'd thought I'd be feeling guilty of a purchase and using it only a couple of times, but found this recipe among so many - it was almost hard to sit and make a choice. Although not the healthiest food, this does cut down on the fat with no frying. I'm hooked!

Only note from this experiement was to remember to really coat the pans with spray. They were a little difficult to get out this time, but I was able to coax them. :)

If you like snicker doodle cookies, these will amaze you. light and fluffy, with just a hint of cinnamon in the donut, and the coating just brings it over the top.

Whisk together the cake flour, sugar, cinnamon, baking powder and salt into a large bowl.Pour in the milk, eggs, butter and vanilla extract.Gently mix the ingredients together. Be careful not to over-mix the batter.Lightly grease a doughnut pan with non-stick cooking spray.Carefully spoon the batter into the doughnut pan, filling each one halfway (you should get twelve donuts total)Bake the doughnuts at 400 F for eight minutes. The donuts will remain light in color, but should spring back when pressed.Allow to cool for five minutes.Unmold each donut gently and lightly brush each with the 4 tablespoons of melted butter.Dunk in a bowl with the sugar and cinnamon mixed in.Shake off excess sugar and serve!